Simple and so good. Warm yourself through and through with this flavorful, hearty soup!
4 chicken breast halves, skinless and boneless and cubed
1 stick butter, cold
2 c wild rice, uncooked (prefer uncle bens)
1 onions, yellow, medium chopped
2 c carrots, chopped
2 c celery stalk, chopped
8 oz mushroom pieces
1/3 c flour
6 c chicken broth
1 pt heavy whipping cream
1 Tbsp parsley flakes
1/2 tsp sage, dried
In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent. Add chicken breast and continue to cook until meat turns white. In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked. Combine Vegetable/chicken mix, rice, and chicken broth in large soup kettle. Bring to boil, reduce heat. Add cream and parsley. Heat just to boiling point but don't boil. In a microwave safe bowl, melt remaining butter and add flour to make roux. Slowly whisk the roux into the soup mixture to thicken. Enjoy!